Directions

Sauté onions in 1 Tbsp. of oil in a cast iron skillet on medium-high heat. Add mushrooms and cook until browned, 5 to 7 minutes, tossing occasionally. Remove mushrooms and onions, set aside.

Sear chicken in 1 Tbsp. of oil in the skillet until browned on one side, about 4 minutes. Flip the chicken and sear it for an additional 3 minutes. Deglaze the skillet with the wine and broth; cover and simmer 8 to 10 minutes.

In a small bowl, combine sugar, honey, white wine vinegar and remaining caramelized onion oil; set aside. In a separate bowl combine butter and flour.

Transfer the chicken to a cutting board and cover to keep warm.

Bring the wine mixture to a simmer on high heat. Whisk in the honey-vinegar mixture and 1 Tbsp. of the flour-butter mixture. Cook until thickened, about 3 minutes.

To serve, slice chicken and arrange on plates with mashed potatoes and ragu.

Nutrition Facts

Calories 522

Calories from Fat 235 (45%)

(41%)Total Fat 27g

(34%)Saturated Fat 7g

Polyunsaturated Fat 3g

Monounsaturated Fat 15g

(30%)Cholesterol 91mg

(15%)Sodium 351mg

(41%)Potassium 1448mg

Total Carbohydrate 32g

(48%)Dietary Fiber 12g

Sugars 5g

Sugar Alcohols 0g

(70%)Protein 35g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2017.